It’s very rare that I’ll make a salad without avocado, so naturally it’s ended up in this delicious roasted eggplant recipe with the aromatic spices of cumin and smoked paprika. 

I was craving the sweet spiciness of an Indian curry but didn’t want the heaviness of a stew so I took two of my favorite curry flavorings and used them as a coating for roasted eggplants. Cumin and smoked paprika have such rich flavors that I didn’t want to dilute with too many other ingredients. The spicy cubes of eggplant pair perfectly with the silky, mild flavor of avocado on a bed of peppery arugula.

A simple sesame and lemon juice dressing brings out the smoky paprika even more. I’ve used this simple oil and acid combination for years as a salad dressing and vegetable dip because it resembles the exotic richness of tahini but takes about thirty seconds to make. I can almost guarantee that you’ll be swapping out your simple balsamic vinegar and olive oil dressing and replacing it with lemon juice and sesame oil in no time at all.

Roasted Eggplant Recipe with Arugula and Avocado Salad 

Serves 4

Ingredients

1 medium-sized eggplant yielding 2 cups of small cubes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
4 cups baby arugula
1 avocado
2 tablespoons sesame oil
2 tablespoons lemon juice 

Directions

Preheat oven to 400 degrees Fahrenheit. Chop the eggplant into small ½ inch cubes and toss with the salt in a small bowl and set aside for 20 minutes.

Make the dressing by whisking together the sesame oil and lemon juice. Add a pinch of salt to taste.

Spread the eggplant cubes out on a paper towel-lined plate and squeeze out some of the liquid. Return the cubes to the bowl and add the olive oil, cumin and paprika. Toss until mixed very well and spread the cubes out on a single layer of a baking sheet. Cook for 20 minutes.

Slice the avocado into chunks and add to a large bowl along with the arugula. Sprinkle the cooked eggplant on top and toss with the sesame lemon dressing.

Related on Eco Salon

Grilled Eggplant Salad Recipe 

Arugula Salad Vegan Pizza Recipe 

Eggplant Zucchini Lasagna Recipe 

Photo credits: Ally Jane Grossan

The post Roasted Eggplant Recipe with Arugula and Avocado Salad appeared first on EcoSalon.

Do it once and you will see the wisdom of grilling sliced eggplant in batches, allowing them to cool completely, and then freezing them in single layers in large freezer bags.

When you have them on hand, you can make this salad in just minutes. The combination of flavors in this vibrant salad is delicious and unusual. Bocconcini (“small mouthfuls”) are small mozzarella balls packed in water or olive oil; they can be found in most supermarkets.

Serves 6 to 8

Ingredients

1 large eggplant, cut into ¼-inch-thick rounds
Olive oil, for brushing the grill pan
1 cup oil-packed sun-dried tomatoes, plus
2 tablespoons of their oil
½ cup bocconcini packed in oil
6 fresh basil leaves, torn into small pieces
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350°F. Place the eggplant slices in a colander and sprinkle with salt. Set
aside for 10 minutes. Meanwhile, prepare a grill or heat a grill pan over high heat. Brush the
pan with olive oil.

Pat the eggplant slices dry and grill until translucent and charred, about 3 minutes per side.
Transfer the eggplant to a baking sheet and bake until soft, about 10 minutes. (At this point, the
cooked eggplant can be stored in resealable plastic bags and frozen for up to 3 months. To use,
thaw at room temperature until softened.)

Place the eggplant slices on a serving plate. Scatter the sun-dried tomatoes over, then drizzle
the tomato oil on top. Scatter the bocconcini and basil on top. Drizzle with the balsamic vinegar
and season with salt and pepper before serving. The dish can be made a day in advance,
covered, and refrigerated. Bring to room temperature before serving.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

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